Spicy Barbecue Coleslaw
Slaw is too often relegated to wallflower status. We wanted one that announced itself.
Why This Recipe Works
There’s nothing like spice to cut through smoky, sweet, fatty barbecue. So for this recipe, we used a three-pronged approach to turn up the heat in this common barbecue side dish. But before we could concentrate on the dressing, we needed to work on the cabbage, which contains a good amount of water. Tossing the chopped cabbage with a little salt and sugar before dressing it drew out the vegetable’s excess water and kept the dressing from becoming diluted. Microwaving the cabbage for a few minutes accelerated the draining process. For the dressing, we combined horseradish, dry mustard, and cayenne to create a dynamic, spicy kick.
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